Field Berry Parcels
Stir berries to crush lightly and spoon into a sieve over a bowl. Let berry juices drain for an hour. Set berries aside and whisk sugar, honey, lemon juice, vanilla and cornstarch into juices. Heat juices, whisking, until thick and shiny. Set aside to cool completely, then stir into berries.
Melt butter with lemon zest (to infuse flavour). Layer four sheets of phyllo pastry, brushing lemon butter over each sheet. Cut phyllo in half and spoon ½ cup of berries into center of each half. Gather up edges of phyllo and twist to hold. Chill for 15 minutes. Repeat with remaining phyllo and fruit.
Preheat oven to 375 °F. On a lightly greased baking tray, bake parcels for 15 minutes, until golden brown. Let cool 5 minutes before lifting and serving with pistachio cream.
Pulse pistachios and sugar in a small food processor or with a mortar & pestle to grind as smooth as possible.
Heat cream to just below a simmer. Whisk egg yolks and vanilla into pistachio paste and slowly pour in hot cream, whisking constantly. Return mixture to pot and stir with a wooden spoon over medium-low heat until it coats the back of a spoon. Chill completely before serving.
To serve, pool pistachio cream in a bowl and place a warm berry parcel on top.